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Shredded Turkey & Pinto Bean Burritos

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  40 Minutes
  6 servings
We created this with leftover turkey in mind. Leftover or rotisserie chicken can also be used. Make it a Meal: Serve with guacamole and chopped jalapeno peppers and/or hot sauce - and a cold cerveza.

Make Ahead Tip: Prepare the filling (Step 1), cover and refrigerate for up to 2 days.
1 tablespoon  canola oil
1   medium onion, halved and sliced
2 cloves  garlic, minced
1 tablespoon  ground cumin
1 teaspoon  chile powder
1 15-ounce can  diced tomatoes with green chiles
2 tablespoons  lime juice
4 cups  shredded cooked turkey or chicken
1 15-ounce can  pinto beans, rinsed
6   10-inch whole-wheat flour tortillas or wraps, warmed (see Tip)
3/4 cup  grated Monterey or pepper jack cheese
2 cups  shredded green cabbage

To warm tortillas: Wrap in foil and bake at 300°F until steaming, or wrap in barely damp paper towels and microwave on High for 30 to 45 seconds.
Shredded Turkey & Pinto Bean Burritos Recipe at
Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until softened, about 2 minutes. Stir in garlic, cumin and chile powder and cook for 30 seconds. Add tomatoes and lime juice; bring to a boil. Reduce heat to a simmer and cook until the onions are very soft, 16 to 20 minutes. Stir in turkey (or chicken) and beans and continue cooking until the mixture is heated through, 3 to 5 minutes more. Divide the turkey-bean mixture among tortillas (or wraps). Top each with cheese and cabbage, roll into burritos and serve.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Wrap Party: Burritos
Nutrition Facts per Serving
Yield:   6 servings
Calories: 392
Fat. Total: 12g
Protein: 38g
Carbohydrates, Total: 37g
Fat, Saturated: 5g
Fiber: 6g
Cholesterol: 84mg
Sodium: 652mg
% Cal. from Fat: 28%
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